First, on a medium-high heat, sprinkle some salt around the paella pan and add some of the olive oil to the pan.

Add the chicken meat first and cook for 2-3 minutes before adding the rabbit meat. Cook both of the meats turning them occasionally until golden brown (around 15 minutes).

Once done, move the meat to the edge of the paella pan.

Reduce the heat to medium.

Add the green beans and cook for 2-3 minutes, be careful not to burn them, and once done, move them to the side of the paella pan.

Next, add the butter beans to the center of the pan and cook for around a minute.

Next, add the grated tomato and saffron threads and cook for a few minutes.

With the heat still on medium, slowly reintroduce the meat and beans, taking care not to break up the beans as you move them into the center of the pan.

Add the rice in a straight line dividing the paella pan in half.

Add the remaining olive oil to the pan along the line of the rice and then gently mix all of the ingredients together and distribute evenly over the pan, the ingredients should not be more than 6mm high and spread evenly over the entire pan.

Next, before adding water, carefully check what rice to water ratio is required for your preferred brand of rice. Paella rice varieties have about a 2.5 - 3:1 water to rice ratio depending on the brand and type of rice you plan to use. (In other words, for every one cup of rice, you’ll need 2 ¼ cups of water).

Add 9 cups of water (or whatever you measure for your rice brand) evenly over the other ingredients and turn the heat to high. Bring to a rapid boil for 10 minutes.

Turn down the heat to low and simmer for an additional 15-20 minutes.

During the simmering process, do not stir or touch the paella ingredients while cooking. Season lightly with some salt (to taste).

The rice is ready once the broth is completely gone. You’ll hear some cracks from the rice and start to see the edges crisp up slightly and go dark.

To make the desired saccorat, once you hear the rice cracking, crank up the heat to full for 1-2 minutes, or as soon as you smell burning.

With the heat turned off, cover the entire paella pan with parchment paper (or a large dishcloth).

Let the paella rest for 10 minutes. This will help the saccorat crisp up while keeping the rice perfectly cooked.

Serve immediately!